How to make pickled mustard greens Methods and techniques for pickling mustard greens

Most of the friends who have been to the south have eaten the pickled Chinese mustard greens there, but not everyone knows how to make it. In fact, the method of pickling Chinese mustard greens is not complicated, and it can be eaten for a long time after it is made. If you have the conditions, you can pickle some yourself. As for how to make pickled Chinese mustard greens, you can read my detailed introduction to the specific methods of pickling Chinese mustard greens.

How to make pickled mustard greens

Ingredients for pickled mustard greens

Usually, when you pickle Chinese mustard greens, you can prepare 5 kg of Chinese mustard greens and 1 kg of coarse salt. Then you need to prepare a pickle jar.

Specific steps for pickling Chinese mustard greens

1. Remove the yellow leaves from the purchased Chinese mustard greens, wash them clean, and then place them in a ventilated place to let them air dry for two days.

2. Put the air-dried Chinese mustard greens in a basin, take out 500 grams of coarse salt and put it in it, turn it back and forth evenly, and let it marinate the Chinese mustard greens. After about a day, a lot of water will appear in it. Remove the water, and then squeeze the Chinese mustard greens hard with your hands to let as much water as possible flow out.

3. Place the processed Chinese mustard greens in the jar layer by layer, put some salt in the middle of each layer, and marinate for about three days. After marinating, remove all the moisture.

4. The Chinese mustard greens that have been pickled twice can be put into jars. When putting them into jars, add the remaining salt and water and a small amount of peppercorns to make it dissolve. Then cool it down. After cooling down, pour it directly into the pot and pickle it. Press a heavy stone on the top. Pickle it for about 20 days and the Chinese mustard greens inside will be pickled. When you want to eat it, take it out, wash it with clean water, cut it into fine powder, add sesame oil to season it and it is ready to eat.